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Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 taquitos
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Description

These Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are a deliciously warm and crispy appetizer, combining the earthy sweetness of pumpkin with melty cheeses and a smoky, tangy kick from a roasted jalapeño and pepita crema. Perfect for fall gatherings or a flavorful snack, these taquitos bake to golden perfection and are served with a creamy, zesty sauce that complements the savory filling beautifully.

Ingredients

Taquitos

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup canned pumpkin puree
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • ½ cup shredded sharp cheddar cheese
  • 8 small corn tortillas
  • Cooking spray or oil for baking

Roasted Jalapeño Pepita Crema

  • 1 jalapeño pepper
  • ¼ cup pepitas (pumpkin seeds)
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 garlic clove
  • ¼ teaspoon salt
  • 2 tablespoons water (more as needed)

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Sauté onions and garlic: In a skillet over medium heat, heat the olive oil and sauté the diced onion for about 5 minutes until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
  3. Cook pumpkin filling: Stir in the canned pumpkin puree, ground cumin, smoked paprika, salt, and black pepper into the skillet. Cook the mixture for 2 to 3 minutes until it is warmed through and well combined, then remove from heat.
  4. Add cheese to filling: Mix the shredded Monterey Jack and sharp cheddar cheeses into the pumpkin mixture, stirring until the cheese is evenly incorporated.
  5. Prepare tortillas: Warm the corn tortillas slightly to make them pliable; this will prevent cracking when rolling.
  6. Assemble taquitos: Place about 2 tablespoons of the pumpkin and cheese filling in the center of each tortilla. Roll the tortillas tightly and place them seam-side down on the prepared baking sheet to hold their shape during baking.
  7. Bake taquitos: Lightly spray or brush the rolled taquitos with cooking spray or oil to promote browning and crispiness. Bake them in the preheated oven for 15 to 18 minutes, or until they are golden brown and crisp.
  8. Roast jalapeño for crema: While the taquitos bake, roast the jalapeño pepper over an open flame or under the broiler until it is charred on all sides. Allow it to cool, then remove the stem and seeds for a milder flavor, or leave some seeds for extra heat.
  9. Blend the crema: In a blender, combine the roasted jalapeño, pepitas, sour cream or Greek yogurt, fresh lime juice, garlic, salt, and water. Blend until smooth, adding more water if needed to reach your desired consistency.
  10. Serve: Serve the warm taquitos with the roasted jalapeño pepita crema on the side or drizzled over the top for a flavorful and creamy finish.

Notes

  • To add more heat, leave some jalapeño seeds in the crema when blending.
  • For an extra crispy texture, try frying the taquitos in oil instead of baking.
  • Substitute dairy-free cheese and yogurt to make this recipe vegan-friendly.

Find it online: https://slsrecipes.com/cheesy-pumpkin-taquitos-with-roasted-jalapeno-pepita-crema-recipe/